Chocolate Raspberry Milano Cookies
Servings 15 cookies
Ingredients
Raspberry filling
- 6 ounces raspberries
- 1 tablespoon granulated sugar
- ¾ cup powdered sugar (98 grams)
Chocolate milano cookies
- 11 tablespoons butter, softened at room temperature (155 grams)
- ½ cup powdered sugar (65 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1 ¼ cups all-purpose flour (156 grams)
- 2 tablespoons cocoa powder (10 grams)
- ½ teaspoon salt
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Combine raspberries with 1 tablespoon granulated sugar in a medium pot. Bring to a boil over medium heat. Gently mash the berries to extract the juice and let simmer for 5 minutes. Remove from heat and strain, reserving the juices. Let cool completely.
- Meanwhile, make the cookie batter. Add butter, powdered sugar, and granulated sugar in the bowl of a stand mixer and beat together until creamed, about 3-4 minutes. Add egg and egg white, mixing until well combined.
- Sift together flour, cocoa powder, and salt and add to the cake batter, stirring just until combined. Add milk and vanilla extract and mix just until combined.
- Transfer cookie batter to a piping bag with a ½-inch round tip. Pipe 2 ½-inch long strips of batter onto the prepared baking sheets, leaving 2 inches of space in between the cookies.
- Bake cookies for 10 minutes. Rotate the sheet pans and continue baking for 5-8 more minutes or until the cookies are browned. Remove from the oven and let cool completely on the baking sheets. The cookies will crisp up as they cool.
- Combine 2 tablespoons of the reserved raspberry juice with ¾ cup powdered sugar, mixing until well combined. The frosting will be thick. Pipe frosting on the bottom of half of the cookies. Top with the remaining cookies, gently pressing them together.
Notes
You can use fresh or frozen raspberries for the frosting.
